Directions:
Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

Combine ground beef, tomatoes, water, chili powder, green pepper, and onion in large skillet. Bring to boil and reduce heat. Cover and simmer for 20 minutes. Line a 13”x9”x2” pan with a third of the tortillas. Top with third of meat sauce and third of the cheese. Repeat layers, reserving the remaining third of the cheese. Bake covered in a 350º oven for 45 minutes. Sprinkle the remaining cheese on top of casserole and bake uncovered for 5 minutes or until cheese is melted.

I have always thought casseroles are made in the oven in a casserole dish while one pot meals are made on the stove or crock pot.

My mom made one pot meals, soups, stews, stuffed cabbage which almost always came with at least a side salad etc. but the only casserole dishes she ever made were macaroni and cheese, lasagna and eggplant parmesan.